Chicken and Rice Casserole

Ingredients

  • Extra-virgin olive oil, for baking dish
  • 2 c. white rice
  • 1 large onion, chopped
  • 2 c. low-sodium chicken broth
  • 2 (10.5-oz.) cans cream of mushroom soup
  • Kosher salt
  • Freshly ground black pepper
  • 3 large bone-in, skin-on chicken thighs
  • 2 tbsp. butter, melted
  • 2 tsp. fresh thyme
  • 1 clove garlic, finely minced
  • 1 tbsp. Freshly chopped parsley, for garnish

Directions

  1. Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.
  2. Place chicken thighs in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.
  3. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is cooked and chicken is golden
  4. Garnish with parsley before serving.
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Ramen Chicken Noodle

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 2 bell peppers, chopped
  • 2 large carrots, peeled and chopped
  • 1/2 c. Thinly sliced green onions
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 4 c. low-sodium chicken broth
  • 2 packages ramen noodles (seasoning packets discarded)
  • 2 c. shredded rotisserie chicken
  • 1/4 c. freshly chopped cilantro
  • Juice of 1 lime, plus lime wedges for serving

Directions

  1. In a large soup pot, heat oil. Add bell peppers, carrots, green onions, and garlic and season with salt and pepper. Cook until soft, 6 to 8 minutes.
  2. Add chicken broth and bring to a simmer. Add ramen noodles and cook until tender, 2 to 3 minutes, then stir in chicken, cilantro, and lime juice. Simmer until heated through.
  3. Serve with lime.

Chicken and Broccoli with Dill Sauce

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 cups fresh broccoli florets
  • 1 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon snipped fresh dill
  • 1 cup 2% milk

Directions

  1. Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
  2. Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
  3. In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

Harvest Chicken Casserole

Ingredients

  • 2 tbsp. extra-virgin olive oil, plus more for baking dish
  • 2 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 onion, chopped
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 lb. brussels sprouts, trimmed and quartered
  • 1 tsp. dried thyme
  • 1/2 tsp. paprika
  • 1/4 c. low-sodium chicken broth
  • 6 c. cooked wild rice
  • 1/2 c. dried cranberries
  • 1/2 c. sliced almonds

Directions

  1. Preheat oven to 350o and grease a 9″-x-13″ baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
  2. Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Brussels sprouts and season with thyme, paprika, salt, and pepper. Cook until softened, 5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
  3. Stir in cooked rice, chicken, and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes.
  4. Let cool 5 minutes before serving.

Weeknight Mapo Tofu with Ground Pork

Ingredients

  • 2 tablespoons vegetable oil
  • 8 ounces ground pork
  • 1 jalapeño, thinly sliced
  • 4 garlic cloves, sliced
  • 1 1½-inch piece ginger, peeled, finely chopped
  • 4 scallions, chopped, plus more for serving
  • 1 tablespoon tomato paste
  • 1 teaspoon ground Sichuan peppercorns or freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 3 tablespoons Chinese black bean garlic sauce
  • 1 tablespoon cornstarch
  • 1 pound silken tofu, drained, cut into 1-inch pieces
  • Torn basil leaves and steamed white rice (for serving)

Directions

  1. Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 Tbsp. water in a small bowl to form a slurry, then stir into broth.
  2. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).
  3. Divide mapo dofu into bowls and top with basil and more chopped scallion. Serve with rice.

Chicken Curry

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 lb. boneless skinless chicken breasts, cut into 1″ pieces
  • 3 cloves garlic, minced
  • 1 tbsp. minced ginger
  • 1 tsp. paprika
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1 (15-oz.) can crushed tomatoes
  • 1 1/2 c. low-sodium chicken broth
  • 1/2 c. heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • Basmati rice or naan, for serving
  • 1 tbsp. freshly chopped cilantro, for garnish

Directions

  1. In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
  2. Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
  3. Serve over rice or with naan, garnished with cilantro.

Garlic-Chile Ground Pork

Ingredients

  • 1 tablespoon vegetable oil
  • 1 shallot, chopped
  • 4 garlic cloves, finely chopped
  • 1 dried chile (such as chile de árbol)
  • 1 pound ground pork
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • Pinch of sugar
  • 1 cup low-sodium chicken broth
  • 2 teaspoons unseasoned rice vinegar
  • Kosher salt

Directions

  1. Heat oil in a medium skillet over medium-high. Cook shallot, garlic, and chile, stirring often, until shallot is softened and translucent, about 4 minutes. Add pork and cook, stirring occasionally, until almost cooked through, about 3 minutes. Add fish sauce, soy sauce, and sugar and cook, stirring occasionally, until moisture in skillet is evaporated, about 5 minutes. Add broth, reduce heat, and simmer, uncovered, stirring occasionally, until liquid is evaporated, 12–18 minutes.
  2. Remove skillet from heat and mix vinegar into pork mixture; taste and season with salt if needed.